Recipes — barra

Raspberries with chocolate Recipe by: @nutridanielaaestrada_ Ingredients Raspberries Chocolate 70% cocoa CULTO Sugar-free peanut butter Preparation Fill the raspberry hole with peanut butter and freeze for 10 minutes or until solid. Melt the chocolate in a double boiler and immerse the raspberries. Freeze until the chocolate is solid. And that's it. Enjoy!

Snickers bites extra crunchy By: @ siempremanola Ingredients: 4 dates Handful of cocoa nibs @culto_cacao 1/3 bar dark chocolate 60% @culto_cacao 1/4 teaspoon coconut oil (you add this to the chocolate after melting it to improve the consistency) Peanut butter Method: Stone the dates. Fill with peanut butter and cocoa nibs. Melt chocolate with coconut oil. Add more cocoa nibs and let cool. Enjoy! Enjoy! #CultMoment

by Daniel Paciuc , Nutritionist INGREDIENTS - 2 cups puffed quinoa - ¼ cup chopped walnuts (optional) - 1/3 cup Culto cocoa powder - 6 tbsp sugar-free honey - ¼ cup coconut oil - 2 tbsp almond butter - 1 tsp cinnamon - 1 tsp vanilla - Dark chocolate (optional) - Stevia or monk fruit to taste . PROCEDURE 1) Cover a mold with plastic so that it is easy to remove the squares 2) In a large bowl, mix the quinoa and pecans 3) Add the Culto cocoa powder, honey, coconut oil, almond butter and cinnamon to a pot....

by Marisa Arizpe , Founder of Good Express. INGREDIENTS: ½ cup unsweetened almond cream ¼ cup coconut oil 2 bars of Cult Chocolate 60% of 80g 2 tablespoons sweetener of your choice Pinch of fleur de sel or coarse salt Mini cupcake mold   1-. Heat the Culto chocolate in a bain-marie and stir it slowly. 2-. While it is heating, grease the mini cupcake mold with coconut oil. 3-. Once the chocolate is melted, check the texture and add oil to taste until you achieve a homogeneous mixture. 4-. Pour a chocolate base into the mold and leave it...